• Sakai Takayuki Homura Guren By Itsuo Doi Gyuto 225mm from Sakai Takayuki
  • Sakai Takayuki Homura Guren By Itsuo Doi Gyuto 225mm from Sakai Takayuki
  • Sakai Takayuki Homura Guren By Itsuo Doi Gyuto 225mm from Sakai Takayuki
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Sakai Takayuki Homura Guren By Itsuo Doi Gyuto 225mm

Sakai Takayuki Homura Guren By Itsuo Doi Gyuto 225mm

£277.00 GBP
£277.00 GBP
Sale Sold out

£10 Shipping on orders over £150 to the UK.

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
The Homura Guren are a fan favourite, the rustic look balanced with the excellent performance and pedigree of a blacksmith, Itsuo Doi. Loaded with unique shapes, it's the kind of knife series you can always make room in your collection for.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

Sakai Takayuki Homura Guren - Forged by Master blacksmith Itsuo Doi, the Guren series of knives made an immediate impact when the team at Knifewear got a hold of them due to the unique shapes and elegant kurouchi finish, not often seen from Blacksmiths in Sakai. Forged with Aogami No.2. and clad in softer iron, this series of knives have a heft to them, which means they'll make great workhorses in your kitchen. 

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

Shape Gyuto
Maintenance Level High
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 225 mm |
Blade Height 55.7 mm
Thickness 3.1 mm
Weight 243 g
Steel Type Aogami #2 (Blue Carbon Steel) With Carbon Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Half Burnt Oak
Knife Line Sakai Takayuki Homura Guren
Blacksmith Itsuo Doi
Made in Sakai, Osaka, Japan
Sharpener Mitsuo Yamatsuka
Sharpened in Sakai, Osaka, Japan
Brand Sakai Takayuki

A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.818182 / 5 from 11 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["weight","balance","issues","edge","knife","spine","blade","gyuto","cuts"].

Review highlights

Reviews

Awesome knife

"Hi I had been watching for your garage sale for a bit and watched the preview. I then went into Knifewear and knew what 2 knives I wanted to chose from. Chosing the Gyuto 225mm was the BEST decision! I love this knife!"

— Andre L. (5/5)

Pure workhorse grind

"This one is consistently thick behind the edge. Comes sharp, excellent food release but isn't the smoothest cutter, but an effective cutter. The Kurouchi seems pretty tough so far."

— corey w. (4/5)

I love this gyuto

"The Itsuo Doi gyuto knife is beautiful and is a joy to cook with. It felt like an instant "yes" when I held it in my hands. I upgraded from a stainless steel santoku to this one, and I haven't touched my santoku since."

— Naomi G. (5/5)

Nice weight

"I was use to German knives, so I loved the weight on this knife, and to be honest, for me, can’t get better than this for my daily use."

— Bruno M. (5/5)

Exceptional and Thicc

"Beefy, sharp, and overall badass. Extremely reactive to garlic, onions, etc (rust formation after 60 seconds for me when I was mincing garlic). However I love this knife regardless of the reactivity. It's thick enough to destroy any vegetable in your path and the sleek profile provides for an excellent taper towards the tip. The knife is the same length as my 210 gyuto so keep in mind that this is not a true 225 in length (Just my opinion im not an expert). Overall I could not ask for more from this knife that it has already provided me."

— Nathaniel N. (5/5)

A robust, powerful gyuto

"This is an excellent blade in the context of what it's meant to be. It's not a laser but then again, it wasn't intended to be one. It's a very sturdy, moderately heavy and robust knife with an excellent edge and a grippy, no-slip handle that I find attractive in a rustic sort of way. It's also notably forward heavy so bear that in mind as some might find that tiring if used over say 30 minutes or so. Overall, it could be aptly described as a better all-around Honesuki as poultry and the like present no problems, either cooked or raw. The acid test question of any product, knife or otherwise, is 'would you buy it again?' and my answer is yes - specially since I bought it at the Garage Sale! I would add that out of all the knives in my collection, and I have quite a few, I would most compare this blade to my Munetoshi gyuto (bloomery iron). Same sort of forward weight and no-nonsense cutting authority; workhorses if you will. Lastly, don't expect finesse but do expect excellent quality and performance for the money."

— Allen M. (5/5)

Absolutely beautiful knife. The dark

"Absolutely beautiful knife. The dark to light gradient on the oak hand and blade is fantastic. It looks bigger than it actually is. Once you get over the intimidation factor, the the knife is well balanced and is easy to handle. The Haruyuki Nagisa Petty is a nice companion if you need something a bit smaller for the significant other."

— Erik O. (5/5)

Beautiful Knife! AAA

"Beautiful Knife! AAA"

— Pedro G. (5/5)

Dream knife

"I have been listing over this knife for a couple years now. So happy I finally grabbed it. This one felt the best of the three options they had in stock that day. Now I just need one or two or three more knives. Hahahaha"

— Kevin K. (5/5)

Beautiful and Beefy

"A beautiful knife. The spine is unusually thick. It is the opposite of something like the Takeda knives which are exceptionally thin. It took me a bit to get used to it, but I am liking the knife very much. It excels when processing more robust vegetables but is very good in general use as well. It is probably not the best all rounder, but it is an excellent addition to the knife kit."

— Ted M. (4/5)

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